Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the dry storage are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Employee's toilet room door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
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02/27/2015 | Routine | |
This is a risk factor assessment. Proper handwashing oberved. Sanitizer observed at an acceptable level. Employee health poicy in place. Thank you.
No violation noted during this evaluation. | 08/11/2014 | Risk Factor | |
The purpose of this visit is a routine inspection. Observed adequate strength of quaternary ammonium in the sanitize basin of the three vat sink. Manager has test kit. Facility noted in a neat and orderly condition. No evidence of pest infestation at the time of this visit. Observed proper handwashing today. Observed proper date-marking of leftover/commercially processed foods in the basement refrigerator. Observed employee health policy in place. Thank you.
No violation noted during this evaluation. | 02/19/2014 | Routine | |
The purpose of this visit is a risk factor assessment. Observed 1 dented can of mixed vegetables on a shelf along with non-dented cans but because it was only one can and the CFM removed the can, this violation was not cited. This statement is a reminder to store dented cans of food in a seperate location from non-dented cans or discard. Thank you.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: bulk container of opened cream cheese, bulk porportion, individually packaged american cheese in the 1 door upright refrigerator downstairs.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: spatulas, ladles, lids and a bowl.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for utensils being washed and rinsed as the sanitize basin did not contain sanitizer and utensils were being washed and rinsed and stacked.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization. The washed and rinsed utensils were soaked in the quaternary ammonium sanitizer for at least 30 seconds and then stacked to dry.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed a collander of greens draining in the handsink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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08/02/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
WATER HEATER: GE 50M06AAG 4.5KW A letter has been sent to this facility notifying this establishment that in the event that this water heater is no longer in working order a water heater which meets NSF design standard 5 or equivalent shall be installed in place of the current water heater.
DISHMACHINE: N/A
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: American cheese, bulk cream cheese in the Genco upright reach in refrigerator
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
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02/26/2013 | Routine | |
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